High Protein Aloo Parantha

Elevate your breakfast or brunch game with this High Protein Aloo Parantha, a nourishing twist on the classic Indian stuffed flatbread. This recipe packs a protein punch by blending the comforting flavors of spiced mashed potatoes with protein-rich cooked chickpeas and grated paneer, all ensconced in soft whole wheat dough. Infused with aromatic spices like cumin, turmeric, and garam masala, and boosted with the fresh zest of green chilies and cilantro, each bite bursts with wholesome goodness. Perfectly pan-fried in olive oil and finished with butter or ghee for a golden, crispy exterior, these paranthas are as satisfying as they are nutritious. Serve them hot with a side of creamy yogurt, tangy pickle, or fresh chutney for a complete and hearty meal that’s rich in both flavor and protein. Whether you're looking for a quick weekday meal or a leisurely weekend indulgence, this high-protein variation on the classic aloo parantha is bound to delight!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 0.75 cup Water
• 1.5 teaspoons Salt
• 2 medium Boiled potatoes
• 1 cup Cooked chickpeas
• 1 small Green chili
• 0.25 cup Cilantro leaves
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Cumin seeds
• 0.5 teaspoon Garam masala
• 0.5 cup Paneer (cottage cheese)
• 2 tablespoons Butter or ghee
• 3 tablespoons Olive oil

Directions

Step 1

In a mixing bowl, combine whole wheat flour, 1 teaspoon of salt, and water to form a soft dough. Knead well, cover, and set aside for 15 minutes.

Step 2

In another bowl, mash the boiled potatoes. Add cooked chickpeas and mash until smooth. Mix well.

Step 3

Add finely chopped green chili, cilantro leaves, remaining 0.5 teaspoon of salt, red chili powder, turmeric powder, cumin seeds, garam masala, and grated paneer to the potato-chickpea mixture. Mix thoroughly to combine all ingredients evenly.

Step 4

Divide the dough into equal portions, depending on the number of paranthas required. Similarly, divide the potato mixture into equal portions.

Step 5

Roll out a portion of the dough into a small circle using a rolling pin, keeping the edges thinner than the center.

Step 6

Place a portion of the potato filling in the center of the rolled dough. Bring the edges together to seal the filling inside the dough.

Step 7

Flatten the filled dough ball slightly and roll it out gently into a circle of about 6-8 inches in diameter.

Step 8

Heat a tawa or non-stick skillet over medium heat. Add a little olive oil and place the rolled parantha on the skillet.

Step 9

Cook for 2-3 minutes until you see bubbles forming on the surface. Flip and spread butter or ghee on the cooked side while cooking the other side.

Step 10

Press gently with a spatula and cook until both sides are golden brown and cooked through, adding more butter or ghee if needed.

Step 11

Remove from heat and continue with remaining dough and filling to make more paranthas.

Step 12

Serve hot with yogurt, pickle, or your favorite chutney.

Nutrition Facts

Serving size	1197.9 grams (1197.9g)

Amount per serving	% Daily Value*
Calories	2340

Total Fat 101.10g	130%
Saturated Fat 37.50g	188%
Polyunsaturated Fat 4.00g
Cholesterol 128mg	43%
Sodium 3651mg	159%
Total Carbohydrate 299.70g	109%
Dietary Fiber 53.20g	190%
Total Sugars 19.10g
Protein 79.90g	160%

Vitamin D 17IU	85%
Calcium 536mg	41%
Iron 21mg	114%
Potassium 3332mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 13.2%

Carbs: 49.4%